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All Journal Gema Agro AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) JPMP
Dewa Gede Semara Edi
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Analysis of Microbial Contamination in Oreochromis Niloticus in Waduk Muara Nusa Dua Ni Kadek Peniasih; I Gede Suranaya Pandit; Dewa Gede Semara Edi
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (688.941 KB) | DOI: 10.22225/seas.4.1.1688.53-59

Abstract

This study aims to determine the microbiological contamination in the main water source of the Muara Nusa Dua Reservoir, the Tukad Badung River, and to determine the microbiological quality of fresh Oreochromis niloticus caught in the Muara Nusa Dua Reservoir in Denpasar. The study was conducted in May-August 2019 at the Denpasar Veterinary Laboratory. The method used is a descriptive method that aims to describe or describe the condition of the Tukad Badung watershed which empties into the Muara Nusa Dua Reservoir (Estuary Dam). Objective tests include the total bacterial test, the Coliform test, and the Escherichia coli contamination test. Water quality measurements are also carried out as supporting data from this study. The results of the study stated that there was microbiological contamination in the water source of the Muara Nusa Dua Reservoir, the Tukad Badung river, which also had an impact on the waters of the Muara Nusa Dua Reservoir. Microbiological contamination research results showed the microbiological quality of ten samples of Oreochromis niloticus in the form of the highest total bacteria was at 2.2x104, the highest total Coliform was 1.9x104 and the highest Escherichia coli contamination was at 93 APM / g with an average reservoir water quality Muara Nusa Dua in the form of temperature 27.3 °C, salinity 0.208 ‰, degree of acidity (pH) 6.5, dissolved oxygen (DO) 5,97 ppm. Organoleptic observations included the appearance, smell, and texture of Oreochromis niloticus with good results because when testing Oreochromis niloticus is still alive
Analisis Kualitas Air pada Kolam Pendederan Benih Ikan Karper (Cyprinus carpio L.) Deo Sandika; Dewa Gede Semara Edi; I Made Kawan
GEMA AGRO Vol 29 No 1 (2024)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.29.1.8777.23-32

Abstract

This research is a case study which aims to determine the condition of water quality in seeding ponds for Carp Fish(Cyprinus carpio L.). This research was conducted 21 days in June 2023 at the UPTD. Produksi Perikanan Budidaya Provinsi Bali. This research design is divided into 4 stages, start with preparation, implementation, data analysis and conclusions. Water quality observations include several physical, chemical and biological parameters. The variables observed were temperature, brightness, pH, ammonia and plankton abundance. The aim of this research is to determine the condition of water quality at the research location, determine daily water quality fluctuations and also determine the relationship between water quality variables. Based on the results of observations, it is known that the average temperature value reached 27.7°C, the average brightness was 36.7 cm, the average pH was 7.2, the average ammonia was 0.15 and the average abundance plankton reached 1,119 cells/L. It is known that there are quite significant fluctuations in water quality variables both on a daily basis and during the research period, and it is also known that there
Pengaruh Kepadatan Dan Size Ikan Terhadap Sintasan Benih Ikan Nila (Oreochromis Niloticus) Pada Pengangkutan Sistem Semi Terbuka Ketut Caraka Bagus Sewaka; Dewa Gede Semara Edi; Sang Ayu Made Putri Suryani
GEMA AGRO Vol 29 No 1 (2024)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.29.1.8966.33-41

Abstract

Transportation of fish seeds is the best way to move fish seeds from farmers to buyers. Proper transportation of live tilapia fish can ensure that the fish remain alive, healthy and fresh until their destination. The aim of this research is to determine the effect of density and size on fish seed catch in tilapia seed transport and to determine the interaction between density and size on tilapia seed catch in semi-open transport. Research location: Transportation was carried out from the seed source at the tilapia hatchery business in Patas Village, Gerokgak District, Buleleng Regency and ended at the Mina Anakan Jepun Fish Cultivator Group, Bebetin Village, Sawan District, Buleleng Regency, Patas, Gerokgak District, Buleleng Regency, Bali. This research used a Completely Randomized Design (CRD) with a factorial pattern with 2 factors consisting of Factor 1, namely fish density consisting of 3 levels, namely 50 fish/liter, 75 fish/liter, and 100 fish/liter. Factor 2 is the size of the fish which consists of 3 levels, namely 5-6 cm, 7-8 cm, 9-10 cm. Based on the results of treatment research, the density of fish numbers and fish size showed a very significant influence (P<0.01) on the survival rate of tilapia fry during semi-open transportation. The interaction between fish density and fish size showed no significant effect (P>0.05) on the survival rate of tilapia fish seedlings. A fish density of 100 fish/liter and a fish size of 5-7 cm resulted in the highest survival of tilapia fry during semi-open transportation.
Application of Appropriate Technology in Producing Fish Tendon Crackers with Good Quality and Safe for Consumption Darmadi, Ni Made; Dewa Nyoman Sadguna; Dewa Gede Semara Edi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i3.130

Abstract

The fish tendon is fresh waste from Tuna Fish which has only been used as a fish meal. Partners process it into foodstuffs with higher economic value. However, processing fish veins into panga materials with high economic value requires the application of technology. Applied research in community service (PKM) Urat Ikan Urat Crackers aims to apply appropriate technology to partners to be able to apply in producing Fish Tendon Crackers with good quality and safe for consumption, providing knowledge about business group formation, business management, sanitation, and hygiene, packaging and marketing and helping Mintra find product PIRT numbers. The method is used through Interviewing, Counseling, Face-to-Face, and Direct Practice. With this method, it is hoped that partners will get knowledge and solutions to the problems faced. The activity was carried out in stages, the first stage, the team provided counseling, in the second stage, the Team provided direct practice regarding the manufacture of quality tuna fish tendon crackers that was safe for consumption, and carried out 3 repetitions of the practice, evaluated so that the Partners understood. The output target to be achieved in this PKM activity is to publish the results of the Activity in the Journal, disseminate and publish them in the print / electronic period media and make a video of the activity with a duration of 4 minutes.
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Darmadi, Ni Made; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
PEMBUATAN PAKAN IKAN BERBAHAN BAKU LOKAL DI DESA WISATA TARO KABUPATEN GIANYAR - BALI Gede Agus Surya Pratama; Zaenal Abidin; Ketut Sudiarta; Sang Ayu Made Putri Suryani; Dewi Putri Lestari; Gede Sudiarta; Ni Made Darmadi; Dewa Gede Semara Edi; Gusti Ngurah Sugiana; Wastu Ayu Diah Mahesa1; Rangga Idris Affandi
Jurnal Pengabdian Masyarakat Pesisir VOLUME 4 NOMOR 2
Publisher : Universitas Hang Tuah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Feed is one of the most determining factors in cultivation activities, with good and correct feed making techniques it is expected to create fish feed with a formulation that is in accordance with the growth of catfish. The purpose of this community service is to improve the knowledge, attitudes and skills of fish farmers. The method of implementing the activity is through practice, discussion and question and answer. The results of the community service activities went well and correctly, participants were able to understand the material presented by the resource person including feed formulation, material selection and fish feed printing. The tools and materials used in this activity are feed printing machines (vertical and extruder) and scales. While the materials used are 25% fish meal, 22% soybean meal, 40% bran, 10% tapioca, 2% vitamins, 1% minerals
Co-Authors Deo Sandika Dewa Nyoman Sadguna Dewi Putri Lestari, Dewi Putri Gede Agus Surya Pratama Gede Sudiarta Gusti Ngurah Sugiana I Gde Suranaya Pandit I Ketut Sudiarta I Made Kawan I Wayan Sudiarta Ketut Caraka Bagus Sewaka Ni Kadek Peniasih Ni Made Darmadi Ni Made Darmadi Rangga Idris Affandi Sang Ayu Made Putri Suryani Wastu Ayu Diah Mahesa1 Zaenal Abidin